Saffron risotto

See how to make the classic Milanese risotto recipe to easily rediscover the oldest tradition
INGREDIENTS
300 g Superfine rice20 g Beef marrow (to taste) 80 g butter40 g onion50 g Dry white wine
Saffron 2 sachets1 L Meat broth60 g Grated Parmesan salt
Duration: 30 minLevel: MediumDose: 4 people
PREPARATION
1
See how to make the classic Milanese risotto recipe to easily rediscover the most ancient
tradition. Finely chop the onion and cook it in a pan over a very gentle heat for about 5 minutes,
with the marrow and 20 grams of butter.

2
Add the rice and toast over high heat for a minute, stirring.

3
Wet it with white wine and let it evaporate. Pour the boiling broth a little at a time, stirring
occasionally. Cook the rice for about 16/20 minutes, depending on the rice chosen. Halfway
through cooking, add saffron. Salt if necessary.

4
Remove the pan from the heat, add the remaining cold butter and the cheese; stir in, mixing,
making it soft and creamy. Let it rest a fitted with a lid; to serve.